Friday, November 25, 2005

Tom Kha Hed (Mushroom in Coconut soup recipe)

Tom Kha Hed, Thai foodMushroom Coconut soup recipe in Thai called “Tom Kha Hed”; it is spicy with bird chili, hot with coconut soup and sour lemon flavored. For vegetarian we will use mushroom instead meat.


1 cup rice straw mushrooms
1 cup angel mushrooms
2 cups cabbage
1 tomato
3 lemongrass stems cut into 1 cm. parts
1/2 cup of galangal slices
4 kaffir lime leaves
1 tbsp. sugar
1 tbsp. salt
3 tbsp. lime juice
2 tbsp. light soy sauce
1 bush chopped coriander
3 bird chilies
6 cups of coconut milk


- Clean and wash the mushrooms and cut in half.
- Wash cabbage and tomato and cut into bite sized chunks.
- Put the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
- Add the galangal, lemongrass, torn kaffir leaves and continue boil for a minute.
- Add cabbage, mushrooms and tomato then put salt, sugar and the chili for seasoning. The taste can adjust as you want.
- Carry down the stove, ladle it to bowl and sprinkle with kaffir lime leaves and bird chili.
- Serve with warm Thai jasmine rice.

Enjoy your meal!!!!

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At 11:59 AM, Blogger aardvark willow said...

Delicious, truly delicious, but go easy on the salt (1 T. is too much along with the soy) and also question the cabbage. Aardy


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